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Wednesday, October 16, 2013

World Bread Day 2013 - Jamaican Coco Bread

I've been thinking about home (Jamaica) a lot lately. Now more than ever, my actions, my cooking, my everything have included more than a touch of home. When I saw that World Bread Day was coming up, I knew that I had to make either Jamaican Hard Dough Bread or Coco Bread. I went with Coco Bread this time because it evokes the most pleasant memories. Quick trips to one of the bakeries down the road from my house. Biting into the freshly baked coco bread and savouring that melted butter that seemed to ooze out of the bread.

Every bakery in Jamaica makes Coco Bread a little different. Most use MUCH less butter than the bakeries near my house. In fact, I knew persons who would make special trips to my little town just for that extremely buttery Coco bread. My version here isn't quite as buttery but it's still delicious. I'll keep working at this recipe and I think that one day, I will make coco bread worthy of my hometown.

Jamaican
Coco Bread

Recipe by:
Kelster

Yield:
8 - 10

Ingredients

2 ¼ teaspoons
active dry yeast*

½ cup warm
water*

2
tablespoons sugar

4 cups all
purpose flour

1 teaspoon
salt

2 tablespoons
oil

¾ cup warm
milk (or additional water)

¾ cup butter,
softened

Directions

*Follow
manufacturer’s directions for proofing yeast using some of the water at the
specified temperature. (For example, my yeast (Red Star) allows you to add
the yeast to the ingredients and warm liquids to 120 F. Other brands state
that you add the yeast and sugar to water that’s heated to 110 F.)

Combine
yeast, sugar, flour, salt and oil in a large bowl. Add all of the warm milk and mix. Slowly add
the remaining warm water. You want a dough that is tacky but not sticky. Add more water 1 teaspoon at a time, if
necessary.

Knead for 4
minutes. Form dough into a ball and place in an oiled bowl. Cover and allow
to bulk ferment for 1 hour or until dough has doubled.

Divide dough
into 8 – 10 pieces. Working quickly, roll each piece out into an
approximately 6” x 6” square. Spread approximately
1 tablespoon of butter over the dough avoiding the edges. Fold in half. Place
on ungreased sheet pans.

Allow to
proof, covered for 30 minutes.

After you
have finished rolling and buttering the dough, preheat the oven to 350 F.
Once the dough is puffy, bake for 18 minutes.

Melt the
remaining butter and brush over coco bread as soon as it is out of the oven.

Serve warm.

Notes Coco Bread is often served with a Jamaican patty. The bread is opened at the split and the patty placed in the middle. Patty recipe soon!